Peaches are IN SEASON! Get them. Get lots of them. They are soo good!!! And they don’t last, so you really have to move fast when they’re good.
Today’s recipe is from my mom. It was written on a little piece of paper with very few instructions, like all good recipes should be. Cobbler is a little misleading since there isn’t any brown sugar with flour/oatmeal concoction on the top. So don’t get psyched for something like that. This is more peaches in a baked bar/custard with carmelized sugar on top. Delish! I made a double recipe for tailgating a couple of weeks ago and even though I didn’t really cook it all the way through, it was still pretty popular. Did I mention this is super easy? There are so few ingredients that you’ll spend more time slicing up the peaches than anything else.
Doubling: you can double this recipe easily. Use a 13×9 to bake it in, but make sure you put down a rimmed sheet on the rack below the 13×9. Once I put the whole thing in the oven, the butter heated up and spilled over the edge making for some smokey cooking around here lately.
Make ahead: this is great to make ahead. You can even reheat if you feel like it. Store it in the fridge.
Magic Peach Cobbler
1 stick (1/2 c) butter
1 c sugar (split into 3/4 c and 1/4 c)
1 c flour
1-1/2 tsp baking powder
1/2 tsp salt
3 peaches, sliced (skins can stay on)
Preheat the oven to 350 degrees. Put the butter in a 3-quart baking dish (9×9), put in the oven until melted, about 5 minutes.
Whisk together 3/4 c sugar and the rest of the dry ingredients. Whisk in the milk.
Pour the batter into the butter. DO NOT MIX. Arrange the peaches on top of the batter. Sprinkle the remaining 1/4 c sugar. Bake for 35-40 min until the middle is set.
More with peaches
If you are loving peaches and want to enjoy them all year long, pick up some pectin and small storage containers. Don’t be fooled, the picture is of my strawberry jam, which is also super yum.
Follow the directions in the pectin for peach freezer jam. It is fantastic! Just water, sugar, peaches and pectin, you know there isn’t anything extra in there that you don’t want. The directions are easy – boiling some water, cutting up from fruit, mixing everything together, then putting the jam into containers on your counter for 24 hours, then voila – jam!
There is nothing like pulling out a little bit of homemade jam in the middle of the winter to make you feel better.